2In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.

3Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.

4Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.

8To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.

9Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

Expert Tips

One chocolate layer can be omitted by dividing the cake batter between two pans instead of three. Begin with a cheesecake layer at the bottom and assemble as directed.

Use your favorite candy bar in place of the nougat and caramel candy bar.

Any chocolate flavor Betty Crocker™ SuperMoist™ cake mix can be used in place of the dark chocolate used in this recipe.

Nutrition Information

No nutrition information available for this recipe.

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